Patent GB-448800-A (GB)
Title: Flavouring matters obtained from butter fat and their application
IPC: A23L27/10
Filed: 1934-12-14
Abstract: In the preparation of flavouring matters from butter fat the fat is subjected to distillation in high vacua, such as 0,001 to 0,1 mm. of mercury, under conditions such that the distance between evaporating surface and condensing surface is relatively short, such as 0,5 to 1,0 inch, as described in Specifications 303,078, [Class 32], 415,088, and 422,941, and the temperature is kept below that at which the flavouring matters and vitamins are decomposed. In an example, water-free butter fat is melted in a degassing chamber maintained under high vacuum and fed to a film evaporator of the type described in the above specifications. A flavouring oil of high vitamin A content is obtained together with a residue of pure fat. The former has the characteristic smell and taste of butter and may be used with the necessary amount of lard &c. to replace butter in bakery preparations etc.; the latter may replace a non-butter fat such as margarine. Mixtures of the oil and fat may be used to vary the vitamin concentration. Distillation temperatures of 180--240 DEG C. are preferably employed.ALSO:In the preparation of flavouring matters from butter fat the fat is subjected to distillation in high vacua, such as 0,001 to 0,1 mm. of mercury, under conditions such that the distance between evaporating surface and condensing surface is relatively short, such as 0,5 to 1,0 inch, as described in Specifications 303,078, [Class 32], and 415,088 and 422,941, [both in Group III], and the temperature is kept below that at which the flavouring matters and vitamins are decomposed.  In an example, water-free butter fat is melted in a degassing chamber maintained under high vacuum and fed to a film evaporator of the type described in the above specifications.  A flavouring oil of high vitamin A content is obtained together with a residue of pure fat.  The former has the characteristic smell and taste of butter and may be used with the necessary amount of lard &c. to replace butter in bakery preparations &c., the latter may replace a non-butter fat such as margarine.  Mixtures of the oil and fat may be used to vary the vitamin concentration.  Distillation temperatures of 180-240 DEG  C. are preferably employed.ALSO:In the preparation of flavouring matters from butter fat, the fat is subjected to distillation in high vacua, such as 0,001 to 0,1 mm. of mercury, under conditions such that the distance between evaporating surface and condensing surface is relatively short, such as 0,5 to 1,0 inch, as described in Specifications 303,078, [Class 32], and 415,088 and 422,941, [both in Group III], and the temperature is kept below that at which the flavouring matters and vitamins are decomposed.  In an example, water-free butter fat is melted in a degassing chamber maintained under high vacuum and fed to a film evaporator of the type described in the above Specifications.  A flavouring oil of high vitamin A content is obtained together with a residue of pure fat.  The former has the characteristic smell and taste of butter and may be used with the necessary amount of lard &c. to replace butter in bakery preparations &c.  Distillation temperatures of 180-240 DEG  C. are preferably employed.